Lemon Cranberry Scones

Preheat the oven to 400 degrees F. Line a baking sheet with a Silpat or parchment paper. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.

Cut the butter into 1/2 inch cubes and add to the flour mixture (alternatively you can grate the butter into the flour on the large holes of a cheese grater). Using your fingers, pinch the butter into the flour.

Combine the milk, lemon, zest, vanilla, and cranberries into the flour mixture until it forms a soft dough (try not to work it too much). If it is too sticky add flour 1 tbsp at a time so that you can form it into a ball.

On a lightly floured work surface, divide the dough into 2 balls. Form each into a circle about 1-2 inches tall with a ~6inch diameter. Slice each into 8 triangles and arrange on a baking sheet. Brush the egg wash over the top of the scones and sprinkle with coarse sugar.

Bake in the oven for 15-20 minutes or until lightly golden on the tops. Cool on a wire rack slightly before serving with jam, butter, or lemon curd.